These unbelievably moreish canapés are so easy and will be a hit at any party.
Simply take some pre-made puff pastry, cut it in half, spread out the chorizo and grate Manchego cheese all over with a sprinkle of rosemary.
Roll, slice and bake just before your guests arrive. Perfectly matched with a glass of champagne - delicious!
Serves 4
Ingredients:
800g beef fillet centre cut
500g puff pastry
250g chestnut mushrooms (blitz to a small size or very finely chopped)
2 shallots (finely diced)
10g thyme
6 slices of prosciutto
20g butter
25g dijon mustard
2 egg yolks and a dash of milk for an egg wash
Kimchi spice paste
2 heaped tbsn gochugaru (Korean chilli flakes)
1 Thumb sized ginger peeled
2 tbsn soy sauce
2 handfuls of coriander
2 cloves garlic
3 tbsn rice vinegar
5 tbsn soft brown sugar
Method
Blend everything together until a smooth paste (around 3-5 minutes)
Layer show cooked short rib into a baby gem leaf , topping with the kimchi spice paste .
